Entree: Thailand – Bangkok Street Food – หอยทอด ➤ Hoy Tod (Crispy Thai fried oyster or mussel omelette-style pancake)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1/2 cup (70 g) rice flour
- 2 tbsp (16 g) tapioca starch
- 3/4 cup (180 ml) water
- 2 large eggs, approx. 100 g (100 g)
- 1 tsp (5 ml) fish sauce
- 1/4 tsp (0.5 g) white pepper
- 10 oz (280 g) shucked oysters or small mussels, drained
- 1 cup (100 g) bean sprouts, rinsed
- 2 green onions, about 1 oz (30 g), thinly sliced
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 ml) vegetable oil for frying
- Lime wedges
- 1/4 cup (60 ml) sweet chili sauce or Thai chili sauce for serving
- Fresh cilantro leaves for garnish (no measurement)

Instructions

1. Step 1: Make the batter. In a bowl whisk rice flour and tapioca starch with water until smooth. Beat in the eggs, fish sauce, and white pepper until combined; set aside.
2. Step 2: Prepare ingredients. Pat oysters or mussels dry. Mix bean sprouts with sliced green onions and minced garlic so they are ready to add.
3. Step 3: Heat oil. Heat a wide heavy skillet or wok over high heat until very hot. Add the 1/2 cup oil and swirl to coat; the oil should be shimmering.
4. Step 4: Fry each pancake. Spoon about 1/4 cup (60 ml) of batter into the hot oil and tilt the pan to spread into a thin, irregular round. Immediately scatter a quarter of the oysters and a handful of bean-sprout mixture over the batter.
5. Step 5: Crisp and flip. Let the pancake cook undisturbed until the underside is deep golden and crisp, about 2–3 minutes. Flip carefully with a spatula and press down to crisp the other side, cooking another 1–2 minutes until set and very crispy.
6. Step 6: Drain and finish. Transfer to paper towels to drain briefly. Repeat with remaining batter and filling to make 3–4 pancakes.
7. Step 7: Serve. Serve hot with lime wedges, sweet chili sauce, and fresh cilantro. Squeeze lime over each pancake before eating to cut the richness.